Zeitschrift für Adipositas- und Gewichtsverlusttherapie

Abstrakt

Eliminating Immunologically-Reactive Foods from the Diet and its Effect on Body Composition and Quality of Life in Overweight Persons

John E. Lewis, Judi M. Woolger, Angelica Melillo, Yaima Alonso, Soyona Rafatjah, Sarah A. Jones, Janet Konefal, Amine Sarabia, Susanna Leonard, Evan Long, Nicole Quicuti, Kathy Gonzalez and Jared Tannenbaum

Background:Given the relationship between chronic disease and poor nutritional habits, using strategies to address the crisis of poor health in the U.S. is necessary. We explored if overweight people wanting to lose weight could benefit from having the Immuno Bloodprint, a proprietary IgG-mediated food sensitivity test to determine which foods to eliminate from the diet. IgG-mediated antibodies are thought to be causal in some food hypersensitivity and thus related to overweight status.

Objective:This study assessed the effect of an IgG-mediated food sensitivity test in combination with a food elimination diet on body composition and secondary outcomes in people who wanted to lose weight and/or were overweight.

Methods: A total of 120 subjects aged 18 and over took part in the study. Subjects had to eliminate all reactive foods from their diet for 90 days. Body composition, blood pressure and pulse, and quality of life were assessed at baseline and 30-, 60-, and 90-day follow-up.

Results: Subjects who eliminated IgG-mediated reactive foods from their diet had reductions in weight, body mass index, waist and hip circumferences, resting diastolic blood pressure and had improvements in all indicators of quality of life according to the SF-36 from baseline to 90-day follow-up.

Conclusions and Context:Subjects were able to improve their body composition and quality of life in response to eliminating IgG reactive foods from the diet. This test may represent a strategy to counteract the severe U.S. obesity epidemic.

Abbreviations:Body mass index (BMI), Immunoglobulin E (IgE), Immunoglobulin G (IgG), and Waist/hip ratio (WHR).